Tullamore Dew Whiskey Cake

Perfect for St. Patrick's Day!

First world problems: our liquor cabinet is overflowing at the moment, and we have an impending move looming on the horizon. My job is to purge all unnecessary items from the house — and while the hubs would argue that whiskey is COMPLETELY necessary and should be packed and moved, I also know a Saturday liquor store run to restock is one of his favorite pastimes. I’m also confident the hubs would voluntarily “take one for the team,” and set off to day drink the excessive bottle problem away, I’d rather take a more sensible approach and bake down that booze. What better plan than a whiskey cake for St.Patrick’s Day, amiright? No, I can tell you what’s better — TWO whiskey cakes and send them both to the office for the hubs St. Patrick’s Day luncheon. Done, and done. 😉

A friend posted a recipe for an Irish whiskey cake on social (originally from A Spoonful of Thyme) and I’ve adapted the recipe slightly, using one of our favorite Irish whiskeys, Tullamore Dew. The hubs loves the taste of this triple distilled, triple blended Irish whiskey, and I love the history of the family behind it, “true craft comes from true character.” And the fact that our neighborhood faces one called Tullamore Meadows doesn’t hurt either.

Here’s the recipe for this delicious spiced whiskey cake. It is chock full of plump raisins and walnuts, and the icing has Irish whiskey in it too, so it’s sure to make your favorite Irishman smile. Happy St. Patrick’s Day!

In the bowl of a mixer, beat the butter and granulated sugar until light and fluffy. Add egg and beat until smooth.

Alternately fold in the flour mixture with the reserved liquid and liquor.

Stir in raisins and walnuts.

Pour mixture evenly between prepared cake pans and bake for 30 - 35 minutes or until a tester comes out clean. Remove the pans from the oven and cool in pan for 15 minutes. Invert the pans onto a wire rack, remove parchment (if used) and allow to cool completely right side up.

Prepare the Icing

In a mixer bowl, beat the butter and confectioner's sugar for 2 to 3 minutes, or until smooth.

Add egg and whisky and beat until combined.

Spread 1/3 of icing on first layer of cake. Place second layer on top of 1st layer and continue icing to cover sides and top of cake.

Use whole walnut pieces to decorate cake on top and edges.

Let icing set for 20 minutes before serving.

Adapted from http://aspoonfulofthyme.blogspot.co.uk/2016/03/jameson-irish-whiskey-cake.html

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